Delicious Portuguese Pot Roast Recipe for Food Lovers
Are you looking for a hearty and flavorful meal that will satisfy your cravings and impress your guests? Look no further than this Portuguese Pot Roast in Wine & Garlic recipe! This dish, also known as Carne Assada em Vinho e Alhos, is a traditional Portuguese pot roast that combines succulent rump roast with the rich flavors of red wine, garlic, onion, and spices.
The beauty of this recipe lies in its simplicity. All you need are a few basic ingredients and some patience; the longer the beef marinates in the red wine and garlic mixture, the more flavorful it will become. Whether you choose to cook this pot roast on the stovetop, crockpot, or instant pot, it is sure to be a crowd-pleaser.
But don’t take my word for it – try this recipe for yourself and taste the magic of Portuguese cuisine.
Why You’ll Love This Recipe
Portuguese Pot Roast in Wine & Garlic recipe is a delicious option for anyone looking to spice up their pot roast game. This recipe offers a unique flavor profile that takes the classic pot roast to the next level. Here are some reasons why you’ll love this recipe:
Firstly, the combination of wine and garlic gives the pot roast beautiful depth and complexity of flavor. The wine adds a rich flavor and helps tenderize the beef while the garlic adds another layer of savory goodness.
Secondly, this dish is incredibly easy to make. You don’t need any special skills or techniques to create this impressive meal. With just a few simple steps, you can have a mouth-watering pot roast on your table in no time.
Thirdly, this pot roast is incredibly versatile. You can easily adjust the ingredients to fit your taste preferences or dietary restrictions. For example, if you’re looking to make this recipe healthier, you can substitute sweet potatoes for regular potatoes or skip the red pepper flakes.
Fourthly, this recipe offers a great opportunity to get creative with your serving options. You can pair it with a variety of side dishes such as crusty bread, rice, or steamed vegetables. The possibilities are endless!
Lastly, with its traditional Portuguese flavors and ingredients, this dish is an excellent way to mix up your cooking routine and explore new cuisines. Whether you’re looking to impress guests at a dinner party or simply wanting to try something new for your family dinner tonight, Portuguese Pot Roast in Wine & Garlic recipe is perfect for you.
In conclusion, this recipe is hassle-free, versatile, and absolutely delicious. With its classic flavors and unique twist on pot roast, it’s no wonder why so many people love it! So give it a try today and discover why it’s become one of my favorite recipes!
Ingredient List
Here are the ingredients you’ll need to make this delicious Portuguese Pot Roast in Wine & Garlic recipe:
Main Ingredients
- 5 lbs. Rump Roast or any cut of beef used for pot roast
- 1 1/2 cups Dry Red Wine
- 2 oz. Tomato Paste
- 2 Spanish Onions, chopped
- 10-12 Garlic Cloves, minced
- 2 cups Cold Water
Vegetables and Spices
- 6 Yukon Gold Potatoes, peeled and quartered
- 4 medium-sized Carrots, peeled and cut into chunks
- 1 tsp. Crushed Red Pepper Flakes
- 1 tsp. Paprika
- 4 Bay Leaves
- 1/4 cup Fresh Oregano leaves, chopped
- 1/4 cup Fresh Parsley leaves, chopped
Marinate Ingredients
- 3 tbsp. Red Wine
- 3 cloves Garlic, minced
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
Note that the recommended amounts can be adjusted according to your preferences and serving size.
The Recipe How-To
After marinating the meat overnight, it’s time to cook the Portuguese Pot Roast in Wine & Garlic. Follow these steps:
Step 1: Brown the Beef
Heat a large Dutch oven over medium-high heat with 2 tablespoons of olive oil. When the oil is shimmering and hot, add the beef and turn it occasionally until browned on all sides, about 8 minutes.
Step 2: Cook the Onions and Garlic
Add 2 sliced Spanish onions around the browned beef and cook, stirring occasionally for 8 minutes until softened. Add 10 minced garlic cloves and cook for another 30 seconds or until fragrant.
Step 3: Add the Liquid Ingredients
Pour in 1 cup of dry red wine, scraping up any browned bits on the bottom of the pot with a wooden spoon. Add 1 6 oz can of tomato paste and stir well to incorporate.
Step 4: Add Vegetables and Seasonings
Add 4 cups of cold water, 2 bay leaves, 2 teaspoons of salt, 1 teaspoon of crushed red pepper flakes, 1 tablespoon of paprika, and mix everything evenly. Then add 6 carrots cut into small chunks, and 10 Yukon Gold potatoes cut into quarters. Make sure they are submerged in the liquid.
Step 5: Simmer Until Tender
Bring everything to a boil, then reduce heat to low and simmer for about 4 hours until the beef is tender enough to fall apart and vegetables are cooked through. Skim off any fat or foam from the surface using a spoon if necessary.
Step 6: Serve and Enjoy!
Serve your delicious Portuguese pot roast with extra chopped fresh parsley or oregano as a garnish. This dish is perfect served alongside crusty bread, creamy polenta or fluffy mashed potatoes – something to soak up all that flavorful and rich sauce.
This dish can be cooked in a slow cooker, an instant pot or even a clay pot. You can also use beef stew meat or pork shoulder instead of rump roast. The possibilities are endless with the Portuguese Pot Roast in Wine & Garlic.
Substitutions and Variations
If you’re looking to switch up this Portuguese pot roast recipe, there are several substitutions and variations you can try.
Firstly, you can swap out the vegetables used in the recipe. Instead of carrots and Yukon gold potatoes, you could use turnips, parsnips or sweet potatoes. Additionally, if you’re not a fan of onions, you could replace Spanish onions with shallots or leeks.
For the beef cut, instead of rump roast, you can use chuck roast or sirloin roast. Alternatively, if you prefer a leaner cut of meat, flank steak would be a great option.
If you want to add more depth and complexity to the flavor profile of this dish, experiment with different herbs such as thyme or rosemary instead of oregano and parsley.
If you don’t have access to dry red wine, it can be substituted with beef broth or even chicken broth for a lighter flavor. For a non-alcoholic version of this dish, consider using grape juice or red wine vinegar.
Finally, this recipe can be adapted for different cooking methods too. You can prepare the dish in a slow cooker, instant pot, Dutch oven or even clay pot depending on your preference. Regardless of which method you choose, the end result will be a deliciously tender and flavorful Portuguese pot roast that’s perfect for any occasion!
Serving and Pairing
As a sommelier, I always recommend matching food and wine that complement each other’s flavors, textures, and aromas. The Portuguese Pot Roast in Wine & Garlic Recipe is an excellent dish for pairing with different wines because of its exceptional taste and versatility.
For red wine, try serving this succulent pot roast with a dry red wine, such as a Cabernet Sauvignon or a Merlot. These wines are full-bodied and fruity, which complements the savory meat and bold garlic flavors in the dish. A Spanish Tempranillo or a Portuguese Port are also great options for pairing with this recipe.
For white wine drinkers, I suggest choosing a Chardonnay with this dish. The buttery and oaky character of Chardonnay balances the richness of the beef while enhancing the subtle sweetness of the carrots and onions in the recipe.
If you prefer to have a non-alcoholic drink to accompany your pot roast dinner, I suggest iced tea or sparkling water with a dash of lemon juice for added tanginess.
This dish is best served hot alongside some hearty sides like mashed potatoes, roasted vegetables, or crusty bread. Enjoy your Portuguese Pot Roast in Wine & Garlic Recipe paired with your preferred drink for a delightful dining experience with your loved ones!
Make-Ahead, Storing and Reheating
The Portuguese Pot Roast in Wine & Garlic is a great make-ahead meal for busy weeknights when you want something delicious and comforting without the fuss. You can prepare this dish in advance and store it easily for future use.
To make-ahead, follow the recipe instructions until it’s time to cook the pot roast. Instead of cooking, cover the marinated meat with plastic wrap or aluminum foil and place it in the refrigerator overnight. Make sure that you don’t add the potatoes and carrots at this point, as they may become too soft and mushy after sitting in the marinade for too long.
When you’re ready to cook, take out the pot roast from the fridge and let it sit on the countertop for 30 minutes before cooking. You’ll need to add more cooking time if you’re cooking a chilled roast. Then, continue with the rest of the recipe steps.
Leftovers of this mouthwatering pot roast are just as delectable as freshly made ones. Store any leftovers in an airtight container in your fridge for up to 4 days or freeze them for later use up to 3 months.
When reheating, transfer smaller portions into microwave-safe dishes and heat them on high temperature for 1-2 minutes (depending on how powerful your microwave is). Alternatively, you can also reheat a larger portion by gently heating it over low heat on the stove while stirring occasionally.
This savory dish can also be reheated in a baking dish covered with aluminum foil in a preheated oven at 350°F for 15-20 minutes or until heated through. Just make sure that there’s enough liquid left when reheating so that the roast doesn’t dry out.
With these easy make-ahead, storing and reheating tips, you can definitely enjoy every flavorful bite of this Portuguese Pot Roast in Wine & Garlic many times over – perfect for those who love meal prep or hate food waste.
Tips for Perfect Results
To make the perfect Portuguese Pot Roast in Wine and Garlic recipe, I’ve gathered some tips for you. Whether you’re a beginner or a seasoned cook, these tips will help you achieve an exquisite pot roast that will be ideal for any occasion.
1. Marinate Overnight
The first and most crucial step is to marinate the meat overnight in the wine and garlic mixture before baking. This process will allow the flavors to penetrate the rump roast better, resulting in a more tender and savory meat. The longer the marination, the better the results will be.
2. Use a Dutch Oven or Clat Pot
Using a Dutch oven or clay pot rather than a slow cooker is recommended because it distributes heat evenly and retains moisture, providing amazing results. You have control over the temperature and can adjust it occasionally as needed to achieve fantastic results.
3. Sear Before Cooking
Searing the beef before starting cooking gives it a beautiful color and seals in its juices. It also introduces caramelization, which adds flavor. Make sure to allow enough cooking time to sear both sides ideally.
4. Keep Vegetables Evenly Sized
Try keeping all the vegetables evenly sized for uniform cooking of all components of the dish, preventing overcooking smaller veggies while waiting for larger ones to finish cooking.
5. Add Seasonings Sufficiently
Take note of the ingredients’ quantity used when making the seasoning blend for this recipe carefully, especially if you like plenty of flavors or are used to employing more salt than specified in recipes. The seasoning needs are perfect when using this recipe as instructed.
These helpful tips can ensure your pot roast recipe results in one that’s succulent, rich and hearty, with every bite bursting with flavor. Give it a shot and taste how remarkable it can be!
FAQ
As we come to the end of the recipe guide, you may still have some questions about how to get the most out of this delicious Portuguese Pot Roast in Wine & Garlic Recipe. To help ensure that all your concerns are addressed, we’ve put together some frequently asked questions along with their answers so that you can have a hassle-free experience preparing and enjoying this savory meal.
What wine is best for cooking pot roast?
One could opt for a dry red wine such as Merlot or Cabernet Sauvignon to enhance the flavor of a pot roast dish. Moreover, the same wine could be served along with dinner to complement the dish.
Why add wine to roast?
When it comes to making a savory pot roast, red wine and fresh herbs can elevate the complexity of the dish without making the cooking process more difficult. By using wine, the taste and richness of a slow-cooked beef can be transformed with minimal effort.
What makes the most tender pot roast?
Braising is a popular cooking method for pot roast that involves slow cooking in liquid at low heat, resulting in tender and succulent meat. To customize your stove top roast recipe, you can add preferred herbs and vegetables, potatoes and braising mixtures according to your taste.
Does wine cook out of pot roast?
As per research conducted by the Nutrient Data lab of the US Department of Agriculture, it has been verified that cooking over an extended period can remove maximum alcohol content from food. It takes around three hours for food to be entirely free of alcohol. Furthermore, if the alcohol is cooked for 15 minutes, still around 40 percent of it remains intact.
Bottom Line
I hope that this recipe article has left your taste buds tingling and your mind convinced of the deliciousness of Portuguese pot roast in wine and garlic. With a blend of spices and herbs, along with a hearty selection of vegetables, this dish is perfect for any occasion. Whether you’re preparing it in a clay pot or a Dutch oven, using an instant pot or a slow cooker, or even if you’re making some substitutions, this tasty pot roast is sure to be a crowd-pleaser.
Plus, with the addition of some delicious wine vinegar and a dry red wine from the Portuguese region, you will enjoy not just the amazing taste of the dish, but also the cultural experience. So why not give this recipe a try tonight? Head to your nearest grocery store and stock up on all the necessary ingredients, marinate it overnight in your refrigerator, and get cooking! You deserve to indulge in this delectable and hearty meal that will undoubtedly delight both you and your family. Trust me; you won’t regret adding this recipe to your repertoire.
Portuguese Pot Roast in Wine & Garlic Recipe
Ingredients
- 4 cups dry red wine
- 1 (6 ounce) can tomato paste
- 2 tablespoons minced fresh parsley
- 1 teaspoon fresh oregano, chopped
- 2 bay leaves
- 4 tablespoons paprika
- 1 1/2 teaspoons crushed red pepper flakes
- 2 teaspoons salt
- 1 (3 lb) rump roast, strings removed and cut into 3 equal pieces
- 1 1/2 lbs Portuguese chourico, cut into 6-inch pieces
- 10 garlic cloves, crushed
- 3 Spanish onions, chopped
- 5 cups cold water
- 8 medium yukon gold potatoes, peeled and quartered
- 8 medium carrots, peeled and cut in half crosswise
Instructions
- In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
- Stir in herbs. Set aside.
- Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours.
- Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist.
- Remove chourice, cover with foil and keep warm.
- Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more.
- Final Comments.
- NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.